Coffee and Dessert - Pumpkin Pie Cupcakes
From Jill Mills at kitchenfunwithmy3sons.com, these pumpkin pie cupcakes have the delicious flavor of a pumpkin pie, and a similar texture. They only take a short time to prepare, and about 20 minutes baking time. Once they are cooled and chilled, just top with whipped cream and enjoy! The only problem you might have, is not eating too many at one sitting.
Pumpkin Pie Cupcakes
1 - 15 oz. can of pure pumpkin puree
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
whipped cream for topping
- Preheat oven to 350 degrees F, and line a muffin pan with cupcake liners.
- In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
- In a separate medium bowl, combine flour, pumpkin pie spice, salt, baking soda, and baking powder and whisk until combined.
- Pour dry mixture into pumpkin mixture and mix just until combined.
- Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure they are 1/2 - 3/4 full as they will deflate a bit when they are cooling).
- Bake for about 20 minutes, until cupcakes are set.
- Let cook in the muffin pan for about 30 minutes.
- Transfer cupcakes to a serving tray or plate and chill in the refrigerator for at least 30 minutes.
- When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.
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